When talking about pu-erh teas, we often discuss the difference between sheng teas, which ferment naturally during the aging process, and shou teas, which undergo accelerated fermentation to create a final product in much less time. Distinguishing between these two subcategories can make the overwhelming variety of pu-erh much easier to navigate, since the two types of fermentation can create distinct differences in flavor, mouthfeel, and even caffeine content.

Find out more about the difference between sheng and shou pu-erh teas >>

But this dichotomy can also be misleading, because there are many factors that influence the speed of fermentation beyond the conventional shou processing techniques. The natural fermentation that occurs with age can be affected by methods of initial processing as the fresh leaves are made into maocha, and by the climate and environment the tea is stored in during the aging process. Together, these factors create a full spectrum between the traditional opposites of sheng and shou teas.

We often discuss the four factors through which each natural tea develops its distinct flavor identity. Variety, harvest date, provenance and craftsmanship all play a role in building the finished characteristics of a tea. However, the weight of these factors in defining quality and flavor can vary from category to category, or even from tea to tea.

To get a clear picture of the impact, it can help to taste a few teas that depend heavily on a single aspect. Today, we’re showcasing the importance of harvest date with four teas that just wouldn’t taste the same if they were harvested at any other time.

Also known as Dongfang Meiren (“Eastern Beauty”), Bai Hao Oolong (“White Tip Oolong”) and Pengfeng Cha (“Braggart’s Tea”), Oriental Beauty is a unique and famous tea. Traditionally, it is grown in Hsinchu County, in the north of Taiwan. Here, the mountains give way to rolling hills, and the mild climate is ideal for growing tea. It’s probable that immigrants from the Chinese mainland started planting tea bushes here in the Ming Dynasty, and possible that these first bushes included the variety that would become Oriental Beauty.

It was not until 1933 that Oriental Beauty was introduced to the commercial market, after winning accolades in a tea competition. At the time, the Taiwanese government was making an effort to increase the quality of tea for export, and tea competitions were a fantastic way for them to reward farmers for making high quality tea. Buyers of the first batch of Oriental Beauty included the governor's office, and the tea fetched such high prices that the proud farmer’s boasts inspired the name “Braggart’s Tea”.